I. Practice 1
1. The stuffing needs onion, ginger, thirteen spices of Wang Shouyi (appropriate amount), cooking wine, soy sauce, sesame oil, salt and chicken essence.
2. The most important thing is to add water to the stuffing. Add water while filling. Chop the onion and ginger as finely as possible, add them to the meat stuffing, add the seasonings one by one, and beat for a while. The more sticky the stuffing, the more delicious the jiaozi will be.
3. Introduce fennel for your side dishes. It tastes delicious without mutton smell at all. If you don't like it, you can use white gourd, Xungua and mutton to make stuffing, which tastes very fresh.
4. In addition, the stuffing of mutton jiaozi should not be too thin. You can add more vegetables, but you must not use all-lean mutton. Mutton stuffing jiaozi
The flavor characteristics of dumplings are mainly reflected in the stuffing center, so the quality and taste of dumplings will be directly affected by the quality of stuffing preparation. To make dumplings with different flavors, the key is to master the preparation methods of various fillings.
II. Practice 2
Ingredients: 500g of clean mutton, 250g of leek, 50g of Jiang Mo, 50g of chopped green onion, 5g of pepper, 2 eggs, 5g of refined salt, 3g of pepper, 20g of cooking wine15g, 20g of soy sauce, 25g of sesame oil and 25g of peanut oil.
Method:
1, mutton washed and chopped into fine particles; Wash leek and cut into fine powder; Zanthoxylum bungeanum is boiled into pepper water.
2. Mix minced mutton with Jiang Mo, chopped green onion, salt, pepper, cooking wine, soy sauce, pepper water and egg liquid, then add sesame oil and peanut oil, and finally add minced chives and mix well.
III. Attention
1, mutton has a heavy smell, so it is necessary to add pepper water to remove the smell, and at the same time, the dosage of Jiang Mo should be increased.
2. The chive powder should be added last. If there is no leek, celery and coriander can also be used instead.